Sunday, January 31, 2010

Tilapia with Apples, Cabbage & Warm Cumin Vinaigrette

I don't know if you've heard,  but IT SNOWED here on Friday!!!  It was beautiful and so much fun to play in with Munchie.  Unfortunately, our cupboard was seriously bare.  So we finally risked life and limb today and ventured out to the grocery store.  I think we pretty much bought the place out.  While there we got the ingredients for tonight's dinner.  The recipe is from The Ultimate Cook Book (p 340) which was a gift from Uncle Phil and Aunt Cheryl (thank you for feeding our obsession!).
Zack prepped all of the veggies and I sauteed the onion, garlic, cabbage, chickpeas & a granny smith apple in a bit of butter and white wine.  The Tilapia was seasoned with salt and pepper and put on the stove top briefly before being baked in the oven.  The vinaigrette seemed more like an onion relish than a dressing.  It was made of sauteed red onion, garlic and cumin mixed with lime juice and white wine vinegar.

The original recipe called for bass, but Harris Teeter only had Chilean sea bass.  This particular bass has almost been fished to extinction.  The Tilapia seemed like a good substitution.  The vinaigrette also called for crushed cumin seeds.  There were no cumin seeds in the spice cabinet, there was some regular cumin.  We decided to use what we had because, damn it, we're kind of cheap.      

The result was a yummy, if slightly monochromatic dish.  Zack gave it 4 out of 5 stars even though he generally isn't a fan of cabbage.  I really liked the cabbage and tart apple combo.  I think we will make this one again.


more pictures here

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